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Lemon Curd

by in Nov 2010
Lemon Curd
3 votes, 4.67 avg. rating (89% score)
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Total Time: 45

Yield: about 2 cups

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  • Zest and juice of 3 lemons
  • 1-1/2 cups sugar
  • 1 stick unsalted butter, room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice (3 to 4 lemons)
  • 1/8 teaspoon kosher or sea salt


In the bowl of a food processor with steel blade, add lemon zest and sugar. Pulse until zest is finely minced into sugar. In a separate bowl, cream butter, and beat in sugar/lemon mixture. Add eggs one at a time, then lemon juice and salt. Mix until combined. Pour mixture into a 2-quart saucepan. Cook over low heat, stirring continuously, until thickened (at about 170°, just below simmer), about 10 minutes. Remove from heat; cool or refrigerate.
Updated Thursday, October 7th, 2010

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